Nanny Ogg's Bananana Soup Surprise

 

Ingrecients
2 frozen bananas
1 fresh banana, very ripe, halved
1 tbsp peanut butter
1 tbsp chocolate cashew milk, or more as needed
Maple syrup (optional)
Cherries

Instructions
Put half the fresh banana, peanut butter, cashew milk and the frozen bananas into a blender. Pulse in short bursts, scraping down the sides, until creamy. Add a little milk and blend more if the mixture turns crumbly instead of smooth.
Put into a bowl and garnish with cherries and syrup, if so desired. Top with the remaining half banana.
Enjoy!

Cinnamon Ice Cream

 

Ingredients
2 cups vegan vanilla ice cream
1 teaspoon ground cinnamon

Instructions
Allow ice cream to soften at room temperature just til it becomes easy to stir.
Add cinnamon and mix well. Return to freezer.
Enjoy!

Pumpkin Pie Bread Pudding

 

Ingredients
1-1/2 cups pumpkin puree
1/2 cup vegan egg
1/4 cup cashew cream
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
a pinch of salt
bread, pulled apart into bite sized pieces

Instructions
Preheat oven to 350° F.
Add all ingredients but the bread to a blender jar and blend til creamy.
Pour mixture into a bowl, add bread chunks, and toss well to coat. Allow to soak for five minutes.
Add mixture to a greased baking dish and bake for 45 minutes at 350° F, til golden brown on top.
Serve with vegan butter and maple syrup.
Enjoy!

No Bake Lime Tarts

 

Ingredients
For the crust:
1¼ cups whole pecans
2 tablespoons cashew butter
1 cup pitted dates
1 tablespoon raw extra-virgin coconut oil, for greasing

For the filling:
1½ cups raw unsalted cashews, soaked in water for 2 to 3 hours and drained
1 ripe avocado, halved, pitted, and sliced
⅔ cup lime juice
Zest of 2 limes, for garnish

 Instructions
For the crust, into a food processor, add pecans, cashew butter, and dates, and pulse until combined. Grease a 12-cup muffin tray with coconut oil and spoon crust mix inside each cup approximately 1 inch deep. Place tray in the freezer while preparing filling.
For the filling, into a food processor, add all ingredients and pulse until smooth.
Remove pan from the freezer and scoop approximately 2 tablespoons of filling into each cup. Garnish with the lime zest and a pecan and serve.
Enjoy!

Fruit Crisp

 

Ingredients
For Filling:
8 cups fresh summer fruit
2 tablespoons fresh lemon juice
1/4 cup sweetener
2 teaspoons flour

Topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted Churn Style Butter, cut into 1/2-inch pieces
1/4 cup bean brine

Instructions
Preheat oven to 350°F.
Combine all of the filling ingredients in a large bowl and gently mix.
Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the fruit in the baking pan. Bake for 40 minutes.

Blueberry Pie

 

Ingredients
¾ cup sweetener
3 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh blueberries
1 (14.1 ounce) package accidentally vegan double-crust pie pastry, thawed
1 tablespoon Churn Style Butter

Instructions
Set an oven rack to the lowest position and preheat the oven to 375°F.
Mix sweetener, cornstarch, cinnamon, and salt and sprinkle over blueberries.
Line a pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.

Red, White, and Blue Tart

 

Ingredients
1 sheet puff pastry
16 ounces Cashew Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups coconut cream, whipped
quarts strawberries, halved, divided
2 quarts blueberries, divided

Instructions
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Bake a sheet of puff pastry that has been rolled and trimmed into a rectangle at 400° F for fifteen minutes, pressing flat with a rolling pin immediately after it is removed from the oven  Allow it to cool completely.  Spread a layer of crean on the pastry. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Enjoy!

Mascarpone Tartlets

 

Ingredients
15 phyllo cups (substitute pie crust or puff pastry)
1 cup Cashew Mascarpone Cheese
juice and rind of 2 limes
1/2 cup sweetener of choice (or to taste)
1 cup apricot jam
sliced kiwi
raspberries
blackberries

Instructions
In a saucepan over low heat, melt the apricot jam.
Add lime juice, grated lime zest, and sweetener to mascarpone and mix thoroughly. By spoon or by piping bag, fill phyllo cups with cheese.
Slice kiwis and cut into leaf shapes. Tuck them into the cheese.
Place a berry on top of each cup, and glaze with melted jam.
Enjoy!

Classic Baked Cheesecake

Ingredients
4 cups Cashew Cream Cheese
1 ½ cups Cashew Cream
10 ounces medium-firm regular or silken tofu
1 cup sugar
3 tablespoons cornstarch
2 tablespoons brandy
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice, plus more as desired
2 teaspoons vanilla extract
1 teaspoon agar powder, or 1 tablespoon agar flakes
¼ teaspoon salt
1 Shortbread Cookie Crust (2 batches of cookies)

Instructions
Preheat the oven to 350 degrees F.
Combine the cream cheese, cashew milk, tofu, sugar, cornstarch, brandy, lemon zest, lemon juice, vanilla extract, agar, and salt in a 12- to 14-cup food processor. Process until smooth and creamy. Taste and stir in more sugar or lemon juice if desired.
Pour the filling into the prepared crust, spread it in an even layer, and smooth the top. Bake for about 1 hour and 15 minutes, until the top has puffed up and is dry to the touch; it may have a few cracks. Let the cheesecake cool completely at room temperature. Cover and refrigerate for at least 10 hours, until firm enough to slice.
If you don’t have a large-capacity food processor, you will need to mash all the ingredients in a large bowl and process the mixture in batches.
Enjoy!

Whipped Coconut Cream

 

Ingredients
1 or 2 cans of full fat coconut milk
sweetener of choice (optional)

Instructions
Refrigerate the coconut milk in its can overnight.
Open the can and scoop the cream into a mixing bowl. Reserve the liquid for another use.
Using a balloon whisk, whisk the cream on highest speed til fluffy. Add sweetener toward the end of whipping if using.
Enjoy!

Chinese New Year Cake

Ingredients

For 8"x 8" Cake Pan Size:
3 cups water, plus more for steaming 
3 slabs cane sugar
4 cups glutinous rice flour, (1 pound), sifted 
2 cups wheat starch, (10oz), sifted
3 1/2 tablespoons extra light olive oil, separated
1 red date, for garnish 


Instructions

Melt sugar in water in a saucepan over medium high heat. Allow to cool.
When cool, stir in dry ingredients and oil. Mix well.
Oil your mold and pass mixture through a strainer into the mold.
Steam for 1 hour.
Enjoy!

Blueberry Fool

Ingredients

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup coconut cream or vegan whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Instructions
In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

Enjoy!

Egg Nog Bread Pudding

Ingredients

bread, preferably a vegan brioche style bread

vegan egg nog, recipe here.

raisins or other dried fruit if desired

Instructions

Preheat oven to 350°F.

Grease a baking dish. Place bread in dish, whole slices or torn, as preferred. Fill dish with bread. Add fruit if using. Pour in enough vegan egg nog to cover bread. Allow to soak for twenty minutes.

Place in oven and bake for one hour at 350°F.

Serve with butter and maple syrup.

Enjoy!

Pistachiado

Ingredients  

2 ripe avocados
1/2 cup sweetener of your choice*
1/4 cup water
1 1/4 tsp pistachio extract
1/2 tsp lemon juice
1/4 tsp salt
1/4 cup chopped pistachios
 
Combine all the ingredients in a blender, except for the pistachios. Blend at high speed to completely blended and very creamy. Add chopped pistachios and fold in. Chill, and sprinkle extra chopped pistachios on top before serving.

Nutrition Information 

Serving Size: 165 g 
Servings per Recipe: 4
Calories: 346    Calories from Fat: 209
Total Fat: 23.2g, 36% of Daily Value**
Saturated Fat: 2.6g, 13% of Daily Value 
Cholesterol: 0 g, 0% of Daily Value

Sodium: 159mg, 7% of Daily Value
Total Carbohydrates: 29.3g, 10% of Daily Value

Dietary Fiber: 7.6 g, 30% of Daily Value
Protein: 3.6g  

Vitamin A 4%  Vitamin C 18%
Calcium 5%  Iron 8%
 
*Nutrient calculations were based on using maple syrup
** Based on a 2000 calorie diet

Chocolate Cake with Vanilla Icing

Ingredients

1/2 cup non-hydrogenated vegetable shortening

4 ounces unsweetened baking chocolate

1 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/2 cup almond milk

1/2 cup plain soy yogurt

1 teaspoon lemon juice

1-1/2 teaspoons vanilla extract 

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
3/4 teaspoon baking soda

1/4 teaspoon salt

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
Melt chocolate and shortening in a small pan over very low heat. In mixing bowl beat sugar, soy yogurt, almond milk, lemon juice, vanilla extract, and lecithin. Mix well. When chocolate mixture is melted, add to bowl and beat til smooth.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated.

Pour into cake pan, and bake for 50 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Vanilla Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1 cup non-dairy butter

1-1/2 cups powdered sugar

1 2 inch long segment of vanilla bean

1/4 teaspoon salt

Beat shortening and butter til fluffy. Sift in powdered sugar and salt, and mix well. Split vanilla bean segment, and scrape out the seeds. Add to icing and beat for five to seven minutes.

Frost cake when completely cool, and decorate.

Nutrition Information

 

Serving Size: 102 g
Servings per Recipe: 12

Calories: 465 Calories from Fat: 299
Total Fat: 33.2g, 52% of Daily Value*
Saturated Fat: 10.1g, 50% of Daily Value
Sodium: 366mg, 15% of Daily Value
Total Carbohydrates: 41.4g, 14% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 23.2g
Protein 3.5g

Vitamin A 13%	•	Vitamin C 1%
Calcium 4%	•	Iron 11%

* Based on a 2000 calorie diet

Lemon Macadamia Cake

Ingredients

1/3 cup non-hydrogenated vegetable shortening

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1/3 cup almond milk

1/4 cup plain soy yogurt

1/4 cup lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1/3 cup roasted macadamia nuts, ground

1/2 cup roasted macadamia nuts, chopped

Preheat the oven to 375 degrees F. 

Grease and flour a 6 inch cake pan.

 
In mixing bowl beat shortening with sugar til fluffy. Beat in lecithin. Add soy yogurt, almond milk, lemon juice, vanilla extract, and lemon zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients with ground macadamia nuts. Mix only until incorporated. Fold in chopped macadamia nuts.

Pour into cake pan, and bake for 55 minutes at 375 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lemon Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lemon juice

1 teaspoon finely grated lemon zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lemon juice, and lemon zest, and beat for five to seven minutes. 

Frost cake when completely cool, and decorate.

I made this for my brother's birthday, and my delightful niece decided it should be decorated with fresh yellow daisies. In recreating the cake for this blog, I used jonquils, as I have no daisies. When decorating a cake with fresh flowers, always make sure to use pesticide free flowers and leaves, and make sure they are not toxic.

Nutrition Information
 

Serving Size: 121 g
Servings per Recipe: 12

Calories: 525 Calories from Fat: 277
Total Fat: 30.8g, 47% of Daily Value*
Saturated Fat: 8.2g, 41% of Daily Value
Sodium: 196mg, 8% of Daily Value
Total Carbohydrates: 61.6g, 21% of Daily Value
Dietary Fiber: 1.6g, 7% of Daily Value
Sugars 43.1g
Protein 3.3g

Vitamin A 7%	•	Vitamin C 10%
Calcium 4%	•	Iron 8%

* Based on a 2000 calorie diet 

Coconut Lime Cake

Ingredients

1/3 cup coconut oil

3/4 cup granulated sugar

1 tablespoon liquid soy lecithin 

1 cup coconut milk

1/4 cup unsweetened almond milk

1 teaspoon vanilla extract
1 teaspoon coconut extract

1 tablespoon grated lime zest
1-1/2 cups pastry flour, sifted before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1 cup unsweetened finely shredded coconut

1-1/2 cups unsweetened flaked coconut

Thinly sliced limes

Preheat the oven to 350 degrees F. 

Grease and flour an 8 inch cake pan.

Melt coconut oil over low heat, add to mixing bowl with sugar and beat well. Beat in lecithin. Add coconut milk, almond milk, vanilla extract, coconut extract, and lime zest. Mix well.

Sift together flour, baking powder, baking soda, and salt, and add to wet ingredients. Mix only until incorporated. Fold in finely shredded coconut.

Pour into cake pan, and bake for 35 to 40 minutes at 350 degrees F, until the top springs back when lightly tapped, or toothpick inserted in center comes out clean. Let cool completely before icing.

Lime Buttercream Icing

Ingredients

1/2 cup non-hydrogentated vegetable shortening

1/2 cup non-dairy butter

3-1/2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and butter til fluffy. Sift in powdered sugar, and mix well. Add vanilla, lime juice, and lime zest, and beat for five to seven minutes. 

Frost cake when completely cool, pat shaved coconut flakes on sides of cake, and pipe rosettes on top. Garnish with lime slices.

Nutrition Information

Serving Size: 123 g
Servings per Recipe: 12

Calories: 497 Calories from Fat: 284
Total Fat: 31.6g, 49% of Daily Value*
Saturated Fat: 17.3g, 87% of Daily Value
Sodium: 202mg, 8% of Daily Value
Total Carbohydrates: 54.5g, 18% of Daily Value
Dietary Fiber: 2.0g, 8% of Daily Value
Sugars 43.6g
Protein 2.1g

Vitamin A 7%	•	Vitamin C 6%
Calcium 4%	•	Iron 7%

* Based on a 2000 calorie diet

Brownies II

These are chewy brownies. My favorite.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar

1 cup brown sugar
6 oz. bittersweet or unsweetened baking chocolate

1/2 c cup nondairy butter
1 teaspoon salt
4 teaspoons egg replacer
6 tablespoons water
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  8x8 inch baking pan.

In a saucepan or double boiler, over very low heat, melt chocolate and butter. Add sugars, and allow to cool slightly.

In a mixing bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add chocolate mixture, vanilla, salt, and flour, mixing well after each addition.

Spread evenly in the baking pan, and bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. 

Pictured below: Hot Fudge Brownie Sundae

Put some vanilla frozen dessert on top of a warm brownie, drizzle with hot fudge sauce, top with whipped topping, and a cherry. Chopped nuts are optional. I used Double Rainbow Vanilla Bean Soy Cream, because there is just nothing better. Also used Santa Cruz Organics Chocolate Syrup, and Soyatoo Whipped Topping.

Nutrition Information

Serving Size: 78 g
Servings per Recipe: 12

Calories: 313 Calories from Fat: 140
Total Fat: 815.6g, 24% of Daily Value*
Saturated Fat: 5.6g, 28% of Daily Value
Sodium: 271mg, 11% of Daily Value
Total Carbohydrates: 45.7g, 15% of Daily Value
Dietary Fiber: 2.8g, 11% of Daily Value
Sugars 28.6g
Protein 3.5g

Vitamin A 10%	•	Vitamin C 0%
Calcium 3%	•	Iron 18%

* Based on a 2000 calorie diet

Brownies

These are good if you like cakey brownies. I will have to experiment with gooey ones next.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
4 teaspoons egg replacer
6 tablespoons water
1 cup nondairy butter
1 tablespoon liquid lecithin
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. 

Grease a  9x13 inch baking pan.

In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

In a separate bowl, cream butter, sugar, lecithin, and vanilla til fluffy. In a smaller bowl, whip egg replacer with 6 tablespoons of water til thick and foamy. Add to sugar and butter mixture and beat til well blended.

Fold in flour mixture, and add water. Mix well. Spread evenly in the baking pan. 

Bake for 35 to 40 minutes at 350 degrees F, until the top is no longer shiny. Brownies are done when the top springs back from being lightly tapped, or a toothpick inserted comes out clean. Let cool for at least 10 minutes before cutting into squares. 

Nutrition Information

Serving Size: 54 g
Servings per Recipe: 24
Calories: 179 Calories from Fat: 72
Total Fat: 8.0g, 12% of Daily Value*
Saturated Fat: 1.5g, 7% of Daily Value
Sodium: 187mg, 8% of Daily Value
Total Carbohydrates: 26.8g, 9% of Daily Value
Dietary Fiber: 1.2g, 5% of Daily Value
Sugars 16.8g
Protein 1.7g

Vitamin A 7%	•	Vitamin C 0%
Calcium 2%	•	Iron 5%

* Based on a 2000 calorie diet

Apricot Pie

Ingredients

1 recipe of Pie Crust
5 cups of fresh or frozen peeled and halved apricots
or 3 15 oz. cans of apricot halves
1 cup sugar
3 tablespoons flour or cornstarch
2 tablespoons lemon juice
1/8 teaspoon salt
2 tablespoons nondairy butter, cut into small pieces

Preheat oven to 425 degrees F. Line a 9-inch pie pan with half the dough. Prick the bottom with a fork, and place in freezer.

Toss fresh or frozen fruit with sugar, flour or cornstarch, lemon juice, and salt. If using canned fruit, drain, reserving 1/2 cup juice, and toss canned fruit with sugar, flour or cornstarch, lemon juice, reserved juice, and salt. Mix well and allow to sit and thicken for fifteen minutes.

Place fruit mixture into frozen pie crust. Dot surface with small pieces of nondairy butter, and cover with a pricked or vented top crust, or a lattice. Bake at 425 degrees F for 30 minutes. Slip a cookie sheet under the pie, reduce heat to 350 degrees F, and bake for another 25 to 35 minutes, until thick juices bubble through the vents. You may need to cover the edge with a pie crust ring or aluminum foil to keep it from burning.

Nutrition Information

Serving Size: 199 g
Servings per Recipe: 8

Calories: 512 Calories from Fat: 224
Total Fat: 24.9g, 38% of Daily Value*
Saturated Fat: 4g, 20% of Daily Value
Sodium: 649mg, 27% of Daily Value
Total Carbohydrates: 68.4g, 23% of Daily Value
Dietary Fiber: 3.1g, 12% of Daily Value
Sugars 34.1g
Protein 6g

Vitamin A 59%	•	Vitamin C 19%
Calcium 3%	•	Iron 13%

* Based on a 2000 calorie diet